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The Bush Gourmand

Crunchy LCM Bars

Print Recipe
Course: Sweet Snack
Ingredients Method

Ingredients
  

  • 200 g 5 cups rice bubbles
  • 200 g pink and white marshmallows
  • 100 g butter
  • 1 tsp vanilla paste
  • Hundred and thousands mini M&Ms or melted white chocolate to decorate

Method
 

  1. Preheat oven to 100 – 120ºC, depending on your oven.
  2. Line a slice tin with baking paper
  3. Place rice bubbles into a large bowl.
  4. Weigh marshmallows, butter and vanilla paste into Thermomix bowl.
  5. Melt 5 min/90 degrees/Speed 2.
  6. Pour the mixture over the rice bubbles and use the spatula to gently incorporate.
  7. Scrape mixture into prepared tray. Place a piece of baking paper over the top and press mixture down by tapping with oiled fingers of one hand. Don't press down as it's stick!
  8. Top with hundreds and thousands or mini M&Ms.
  9. Bake for 20 minutes and turn out on to a board. Cut into slices and place on a larger tray lined with baking paper.
  10. Bake a further 20 minutes.
  11. Or, just bake for 40 minutes without turning out.
  12. Remove from tray and decorate with melted chocolate if liked.
  13. Allow to cool completely before storing in a sealed container.
  14. No need to refrigerate.